Crispy Chicken Cutlets with Lemon Garlic Butter Sauce

I love making these Crispy Chicken Cutlets with Lemon Garlic Butter Sauce when I want something golden, crunchy, and full of bright flavor. The chicken turns perfectly crisp on the outside while staying juicy inside, and the buttery lemon garlic sauce adds a fresh, zesty finish. I find it perfect for weeknight dinners that still feel a little special.

Why You’ll Love This Recipe

I appreciate how this recipe delivers both texture and flavor in every bite. I enjoy the contrast between the crispy coating and the silky, tangy butter sauce. It’s simple enough for everyday cooking but elegant enough to serve to guests. I also like that it pairs easily with pasta, rice, or roasted vegetables.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 boneless, skinless chicken breasts, sliced into thin cutlets
salt
black pepper
1 cup all-purpose flour
2 large eggs
1 tablespoon water
1 cup breadcrumbs
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon paprika
3 tablespoons olive oil

For the lemon garlic butter sauce:
4 tablespoons unsalted butter
3 cloves garlic, minced
2 tablespoons fresh lemon juice
1/4 cup chicken broth
1 tablespoon chopped fresh parsley
salt
black pepper

Directions

1. I season the chicken cutlets with salt and black pepper.

2. I set up a breading station with flour in one bowl, whisked eggs and water in another, and a mixture of breadcrumbs, Parmesan, garlic powder, and paprika in a third.

3. I dredge each cutlet in flour, dip it in the egg mixture, and coat it thoroughly in the breadcrumb mixture.

4. I heat olive oil in a large skillet over medium heat.

5. I cook the cutlets for about 3–4 minutes per side until golden brown and cooked through. I transfer them to a plate and keep them warm.

6. In the same skillet, I reduce the heat to medium-low and add butter.

7. I sauté the minced garlic until fragrant, being careful not to burn it.

8. I stir in lemon juice and chicken broth, allowing the sauce to simmer for a few minutes until slightly reduced.

9. I season the sauce with salt and black pepper, then sprinkle in fresh parsley.

10. I spoon the lemon garlic butter sauce over the crispy cutlets just before serving.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Variations

I sometimes add a pinch of red pepper flakes to the sauce for subtle heat. When I want extra crispiness, I use panko breadcrumbs instead of regular breadcrumbs. I also enjoy adding a splash of white wine to the sauce before the broth for added depth. For a lighter option, I bake the breaded cutlets at 400°F until crispy instead of pan-frying.

storage/reheating

I store leftover cutlets and sauce separately in airtight containers in the refrigerator for up to 3 days. When reheating, I warm the chicken in the oven at 350°F to help maintain crispiness and heat the sauce gently on the stovetop. I spoon the warm sauce over the chicken just before serving.

FAQs

Can I make the cutlets ahead of time?

I can bread the chicken in advance and refrigerate it for a few hours before cooking.

How do I keep the coating from falling off?

I press the breadcrumbs firmly onto the chicken and allow the breaded cutlets to rest for a few minutes before frying.

Can I use chicken thighs instead of breasts?

I can use boneless, skinless thighs, adjusting the cooking time as needed.

What sides go well with this dish?

I like serving it with pasta, mashed potatoes, roasted vegetables, or a simple salad.

How do I know when the chicken is fully cooked?

I check that the internal temperature reaches 165°F (74°C) and that the juices run clear.

Conclusion

I find these Crispy Chicken Cutlets with Lemon Garlic Butter Sauce to be the perfect combination of crunch and brightness. The golden coating paired with the rich, tangy sauce creates a dish that feels both comforting and elegant. It’s a recipe I turn to whenever I want something flavorful, satisfying, and easy to prepare.

Crispy Chicken Cutlets with Lemon Garlic Butter Sauce

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Crispy Chicken Cutlets with Lemon Garlic Butter Sauce feature golden, crunchy chicken with a juicy interior, finished with a silky, bright lemon garlic butter sauce. This simple yet elegant dish is perfect for weeknight dinners or special occasions.

• Author: Lizaa
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Halal

Ingredients

• For the chicken:
• 4 boneless, skinless chicken breasts, sliced into thin cutlets
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup all-purpose flour
• 2 large eggs
• 1 tablespoon water
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 3 tablespoons olive oil
• For the lemon garlic butter sauce:
• 4 tablespoons unsalted butter
• 3 cloves garlic, minced
• 2 tablespoons fresh lemon juice
• 1/4 cup chicken broth
• 1 tablespoon chopped fresh parsley
• Salt and black pepper to taste

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Instructions

1. Season chicken cutlets evenly with salt and black pepper.
2. Set up three bowls: flour in one, whisked eggs with water in another, and breadcrumbs mixed with Parmesan, garlic powder, and paprika in the third.
3. Dredge each cutlet in flour, dip into egg mixture, then coat thoroughly in breadcrumb mixture, pressing gently to adhere.
4. Heat olive oil in a large skillet over medium heat.
5. Cook cutlets 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a plate and keep warm.
6. Reduce heat to medium-low and add butter to the same skillet.
7. Sauté minced garlic until fragrant, about 30 seconds.
8. Stir in lemon juice and chicken broth. Simmer 2–3 minutes until slightly reduced.
9. Season sauce with salt and black pepper and stir in fresh parsley.
10. Spoon lemon garlic butter sauce over crispy cutlets just before serving.

Notes

• Use panko breadcrumbs for extra crispiness.
• Add a splash of white wine to the sauce before adding broth for deeper flavor.
• Bake breaded cutlets at 400°F for a lighter alternative.
• Store chicken and sauce separately in the refrigerator for up to 3 days.
• Reheat chicken in a 350°F oven to maintain crispness and warm sauce gently on stovetop.

Nutrition

• Serving Size: 1 serving
• Calories: 520
• Sugar: 1g
• Sodium: 680mg
• Fat: 28g
• Saturated Fat: 11g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 42g
• Cholesterol: 185mg